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Mini Cherry and Almond Muffins

These are super moist and make a wonderful quick dessert.   Try them with creme fraiche or yogurt cream!  I reduce or omit the sugar if I’m going to serve them with the yogurt cream and I’m using tinned cherries as these add enough sweetness on their own.

Dry Ingredients

  • 75g caster sugar
  • 100g plain flour
  • 1/2 tsp baking powder
  • 50g ground almonds (almond meal)
  • 125g chopped cherries (fresh or tinned, drained)

Wet Ingredients

  • 1 egg
  • 90g greek yogurt
  • 60g oil

Method

Grease your cupcake maker and turn it on.

Mix the dry ingredients in a bowl.

Blend the wet ingredients together in a blender.

Fold the wet and dry ingredients together, until just mixed.

Make according to the instructions on your cupcake maker, around 7 – 10 minutes.

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
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1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
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1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
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